Ingredients

500 g (1 lb) salmon tail fillet 2 tablespoons dry white wine
4 red peppers, halved, cored and deseeded 175 g (6 oz) Puy lentils, well rinsed large handful of dill, chopped
1 bunch of spring onions, finely sliced lemon juice, for squeezing freshly ground black pepper
DRESSING
2 garlic cloves large handful of flat leaf parsley, chopped
large handful of dill, chopped 1 teaspoon Dijon mustard
2 green chillies, deseeded and chopped
juice of a large lemons 1 tablespoon extra virgin olive oil
As well as making a delicious and unusual flavour combination, lentils and salmon make an excellent cardio- protective duo. Lentils are high in protein, low in fat and high in soluble fibre, which will help reduce cholesterol levels. Salmon is an oily fish, providing a rich source of omega-3 fatty acids, which will have a...

Instructions

1.Place the salmon on a sheet of foil and spoon over the wine. Gather up the foil and fold over at the top to seal. Place on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15-20 minutes until cooked. Allow to cool, then flake, cover and chill.
2.Flatten the pepper halves slightly. Grill skin side up under a preheated hot grill until charred. Enclose in a plastic bag for a few minutes. Remove from the bag, peel away the skin and cut the flesh into 2.5 cm (1 inch) cubes, reserving any juices.
3.Place all the dressing ingredients, except the oil, in a food processor or blender and process until smooth. Whilst processing, drizzle in the oil until the mixture is thick.
4.Place the lentils in a large saucepan with plenty of water, bring to the boil, then simmer gently for about 15-20 minutes until cooked but still firm to the bite. Drain and place in a bowl with the pepper, dill, most of the spring onions and pepper to taste.
5.Stir the dressing into the hot lentils and allow to infuse. To serve, top the lentils with the flaked salmon and gently mix through the lentils and dressing, squeeze over a little lemon juice and scatter with the remaining spring onions.

As well as making a delicious and unusual flavour
combination, lentils and salmon make an excellent cardio-
protective duo. Lentils are high in protein, low in fat and
high in soluble fibre, which will help reduce cholesterol
levels. Salmon is an oily fish, providing a rich source of
omega-3 fatty acids, which will have a beneficial effect on
reducing blood clotting and an irregular heartbeat.Canned
salmon is also a good source of omega-3 fatty acids but has
a higher salt content than fresh salmon.

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